Preparation time
30 mins to 1 hour
Cooking time
10 to 30 mins
Serves
Serves 4
By Ken Hom
From Saturday Kitchen
Ingredients
- 1 tbsp light soy sauce
- 1½ tbsp Shaoxing rice wine (or dry sherry)
- ½ tsp salt
- 1 tsp sugar
- 1 tsp sesame oil
- 2 tsp cornflour
- 450g/1lb boneless chicken thighs, cut into 5cm/2in pieces
- 1 tbsp vegetable or groundnut oil
- 1 tbsp finely chopped fresh root ginger
- 1½ tbsp finely chopped garlic
- 1 tbsp finely chopped shallots
- 2½ tbsp fermented black beans, roughly chopped
- 3½ tbsp finely chopped spring onions
- 150ml/5fl oz chicken stock
Method
-
Mix together the soy sauce, rice wine, salt, sugar, sesame oil and cornflour in a large bowl. Add the chicken pieces and refrigerate for 1 hour. Drain and discard the marinade.
-
Heat a wok or a large frying pan over a high heat until hot. Add the oil and when very hot, add the chicken and stir-fry for 5 minutes, or until lightly browned.
-
Add the ginger, garlic, shallots, black beans and 1½ tablespoons of the spring onions and cook for 2 minutes. Add the stock, bring to the boil and then reduce the heat. Cover the wok or pan and simmer for 8–10 minutes, or until the chicken is cooked.
-
Garnish with the remaining spring onions and serve.
